“Beauty comes from abandoning the refuge of the old forms for the uncertainty of the present.”

-Mathias Énard

Required

• ¼ lb Andouille Sausage, chopped
• Four good-sized hen's eggs
• About an ounce of gruyere cheese
• A hearty pinch of salt
• A hearty pinch of ground black pepper
• Oregano, minced if fresh, crushed if dried
• One onion, chopped
• Butter

Recommended

1. Heat butter in a skillet over a medium-high flame. Saute onions until halfway to caramelized.
2. Add the sausage and cook with onions, turning frequently
3. While onions and sausage cook, crack eggs into the vessel of your choiceNot the skillet. and scramble with a fork.
4. Add eggs, cheese, salt, pepper, and oregano to skillet. Alternatively, Do not execute Step 3 and crack eggs directly into the skillet at this time. Reduce flame to medium-low after the eggs are in.
5. Rapidly scramble the ingredients in the pan. Should take just a minute or two.
6. Remove from pan and eat.